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Brownie Tart Recipe

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Brownie Tart Recipe

This Brownie Tart is like eating a piece of fudge. I just love its deep chocolate flavor and creamy smooth texture. Its chocolate flavor comes from using both semi sweet chocolate and unsweetened cocoa powder. The surprise ingredient in this Brownie is the addition of cream cheese, so its similar to a Cream Cheese Brownie, only all in one. 

 

This Brownie Tart is quite rich, so serve it in small pieces. The chocolate flavor comes from both semi sweet or bittersweet chocolate and unsweetened cocoa powder. The type of chocolate you use, either semi sweet or bittersweet, and the brand you use, will determine the chocolate flavor of your Brownie Tart. So use a good quality chocolate that you would also enjoy eating out of hand. For the unsweetened cocoa powder, you can use natural or Dutch-processed (my personal preference). Again, the type and the brand of unsweetened cocoa powder you use will determine how your Brownie Tart will taste. For the nuts you can use pecans or walnuts, or even hazelnuts or almonds. I like to toast the nuts first as it really brings out their flavor.

 

Brownie Tart: Preheat your oven to 350 degrees F (180 degrees C). Place the pecans (or walnuts) on a baking sheet and the toast nuts for about 8 minutes or until lightly brown and fragrant. Let cool and then coarsely chop.

Butter, or spray with a nonstick vegetable spray, a 9 inch (23 cm) tart pan with a removable bottom (can use a springform pan), and then line the bottom of the pan with parchment paper. Place the tart pan on a larger baking sheet.

In a large heatproof bowl (preferably stainless steel), placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and, using a wire whisk, beat in the cocoa powder, sugar, and vanilla extract until incorporated. Add the eggs, one at a time, beating well after each addition. Whisk in the cream cheese, until small pieces remain. Stir in the flour and salt. Finally, stir in the chopped nuts. Pour the batter into the tart pan and spread it evenly with an offset spatula or the back of a spoon. 

Bake for about 30 to 35 minutes or until the batter has set. If you insert a knife about 1 inch (2.5 cm) from the rim of the pan it should come out clean. And if you insert a toothpick into the center of the brownie it should come out with a few moist crumbs clinging to the toothpick. Remove from oven and place on a wire rack to cool completely. 

This tart will keep in the refrigerator for about one week or it can be frozen.

Makes 1 - 9 inch tart.

Brownie Tart:

1 1/4 cups (125 grams) pecans or walnuts

3/4 cup (170 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet or bittersweet chocolate, coarsely chopped

1/3 cup (35 grams) unsweetened cocoa powder, regular unsweetened or Dutch-processed

1 1/4 cups (250 grams) granulated white sugar

3 large eggs (150 grams), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

3 ounces (85 grams) regular cream cheese, at room temperature (cut into small pieces) (do not use low fat or fat free cream cheese)

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon (1 gram) salt

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